Swedish Meatballs and Meatball Subs

MEATBALL INGREDIENTS

• 1 lb ground beef
• 1/2 cup plain breadcrumbs
• 2/3 cup heavy cream
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• 1 tsp salt
• 1 egg
• 2 tablespoons butter
• Fresh parsley (optional garnish)
• Egg noodles (cook according to directions on package)

GRAVY INGREDIENTS

• 1/4 cup flour
• 3 cups beef broth
• 1/4 cup heavy cream

MEATBALL DIRECTIONS

1. In a small bowl, mix together heavy cream and breadcrumbs. This mixture becomes thick really quickly, which is what you want. Let it sit a bit if needed and wait for it to become thick.
2. In another small bowl, whisk the egg together with the onion powder, garlic powder, nutmeg, and salt.
3. Fill a large stockpot with water and bring to a boil.
4. In a large bowl, pour the cream/breadcrumb mixture over the ground beef. Add in the egg and seasonings mixture and mix well. Go ahead and use your hands, it feels slimy and gross, but will mix together quickly. Alternatively you could also mix all of the ingredients in your food processor to combine.
5. Once meat mixture is ready, begin forming into 1 ounce balls. I used a tablespoon to help me form the perfect sized meatballs.
6. When the water in your stockpot is boiling, drop your meatballs in to cook. You’ll need to do these in batches. If you drop too many meatballs in at one time, they’ll stick together. When the meatballs start floating, they’re done. This only takes a couple of minutes.
7. In a skillet, melt two tablespoons of butter over medium heat. When the meatballs are done cooking in the stockpot of boiling water, drop them in the skillet to brown them up. Turn occasionally until you get the desired brownness, then remove from pan.
8. Sprinkle freshly chopped parsley over the top of the meatballs (optional).

GRAVY DIRECTIONS

1. In the same skillet you used to brown the meatballs (medium heat), sprinkle 1/4 cup flour. Whisk until it starts to lightly brown (just a couple of minutes).
2. Slowly pour in beef broth, continuing to whisk well.
3. When the gravy starts to thicken, pour in heavy cream and cook until it thickens to the consistency you’re looking for.

Note: If you’d like to make meatball subs out of these meatballs, you’ll just need some marinara sauce, mozzarella cheese, sub rolls, and a tablespoon of butter. In a skillet, melt the butter and toast the sub roll a few minutes on each side. Heat the marinara sauce in the microwave for a minute or two. Arrange meatballs on toasted roll, top with mozzarella cheese, marinara sauce and serve.